These vegan cauliflower tacos are my new favorite thing. Cauliflower florets are marinated in tequila, lime, and hot sauce then roasted with chili powder, cumin, and paprika. Layer all that deliciousness into a soft corn tortilla and top it with chunks of avocado, crisp cilantro cabbage slaw, and a dollop of Vegan Sour Cream. Then call everyone to dinner - vegans, meat eaters, and everyone in-between because these tacos are serious crowd pleasers.| A Little And A Lot
This Green Chili Recipe is the result of years of tweaking and testing (and eating!), until it was packed with as much rich, meaty green chili flavor as I| A Little And A Lot
The BEST cheese enchiladas aren't rolled - they're layered. Easy cheesy enchilada casserole requires just three ingredients: corn tortillas, lots (and lots!) of cheese, and a kick-ass red chili enchilada sauce. Layer it up with (or without) chicken for super easy cheese enchiladas with very little fuss.| A Little And A Lot
Welcome to the first and only episode of These Shredded Pork Tacos are the Best Camping and Cookout Food Ever. Need to see the trailer? Here you go:| A Little And A Lot
Flour tortillas filled with black beans, green chilies, and cheese, and smothered in a creamy tomatillo sauce and more cheese. These black bean enchiladas| A Little And A Lot
These vibrant, flavorful fish tacos include flaky white fish cooked in a delicious red-chili-based Mexican adobo sauce and topped with citrus fruit, salsa| A Little And A Lot
These Asian Short Ribs are melt-in-your-mouth tender and super easy to prepare in the Instant Pot, Slow Cooker, or in the Oven. "These Asian Shorts Ribs| A Little And A Lot